Devin Alexander’s Chocolate Peanut Butter Breakfast Banana Split

November 15, 2011

Kids will love this 4 minute recipe from Devin when you make it for breakfast - and so will you!

Devin’s tips: Chocolate and peanut butter? Yes! Now we’re talking. Not only will your kids be singing your praises when you throw together this breakfast in mere minutes, you’ll be feeling like you’re cheating with each decadent bite!

This recipe makes 1 serving.

1/3 cup Fiber One or naturally sweetened fat-free vanilla yogurt
2 teaspoons chocolate syrup
1 small (6–7 inches) ripe banana, peeled
1 tablespoon all-natural creamy peanut butter
2 tablespoons low-fat granola without raisins

In a small bowl, mix the yogurt and chocolate syrup until swirled.
Cut the banana in half lengthwise. 
Open it and place it, insides facing up, in a small banana split dish or medium shallow bowl. 
Spread the peanut butter evenly over the insides of the banana. 
Spoon the yogurt over the middle two-thirds. Top the yogurt with the granola. 
Serve immediately.

Nutritional Info: made with Fiber One yogurt: 334 calories, 9 g protein, 58 g carbohydrates, 9 g fat, 2 g saturated fat, 3 mg cholesterol, 8 g ?ber, 112 mg sodium; Made with naturally sweetened yogurt: 346 calories, 10 g protein, 58 g carbohydrates, 9 g fat, 2 g saturated fat, 3 mg cholesterol, 5 g ?ber, 121 mg sodium

Devin travels the country lecturing and consulting for major U.S. food and cookware companies. She’s on the Advisory Board of the American Culinary Federation’s Chef Child Foundation, Larry King Foundation’s Go-To-Chef to speak on “Obesity in America”, she recently returned from the White House as part of Michelle Obama’s, Chefs Move To Schools Program; and we are proud to have her as a contributor to - you can find her recipes and tips every Tuesday and visit her

Recipe taken from I Can’t Believe It’s Not Fattening by Devin Alexander. Copyright c 2010. Published by Broadway Books, a division of Random House, Inc.